Having had all sorts of NY dogs, I agree. The only one I may except is the Sahlen dogs as prepared by Ted’s in Buffalo. They’re a natural casing beef and pork mix, prepared over a grill and slashed into while grilling (!?–you’d think it would dry up the dog, but it’s great) and I like them better than Vienna Beef or Red Hot Chicago dogs. (Or at least as a change of pace.) The stuff I’ve had in NYC was generally not to my tastes. And skinless dogs are just a non-starter with me. (And this has become a big problem in the Chicago area, as most places now, it seems by a wide majority, serve skinless dogs. And true kosher dogs, so far as I know, are skinless by definition, so non-starter there.)
Some of the most famous Chicago hot dog stands like Gene and Jude’s or Jimmy’s Red Hots just give you mustard, relish, and onion*. A natural casing Vienna Beef or Red Hot hot dog stands on its own–it doesn’t need anything but perhaps a squirt of mustard on it. I’ve had dogs in the Midwest that really do need to be ladled on with chili/hot dog sauce and onions for them to have any flavor, because the core dog is so poor (like an Oscar Mayer weiner/bologna in flavor and texture), but not the natural casing dogs I’ve had around here.
*(Here’s a little article on these more minimalist dogs. A number of hot dog places in my neighborhood served them this style, as well. I don’t think I had a full-on “Chicago style hot dog” until well into my teen years, and I grew up in the city. Also interesting to note–for at least the folks following the “is the hot dog a sandwich thread,” that these were called “depression sandwiches.”)
Ketchup does not belong on any hot dog sandwich, not just the hot dog sandwiches in Chicago (or whatever they are, I’ve never had a Chicago Hot Dog Sandwich).
Best’s Kosher franks were always my favorite until they were gobbled up by Sara Lee and the brand was eventually discontinued. I find today Hebrew National is my preferred dog. Vienna Beef is ok.
I’ve always objected to ketchup in almost every situation because it is so ungodly sweet. It covers the flavor of anything it touches. Don’t know the last time I had a bottle of it in the house.
Wait. You lost me at “the Tomato Slices”. Before we even discuss ketchup (which doesn’t belong on a hot dog), who the hell puts tomato slices on a hot dog? Does Chicago have to screw up both pizza and hot dogs?
(And why are"Tomato Slices" and “Tomato Content” capitalized?)
Fine, fine, I’ll agree to stop putting ketchup on my hot dogs (Nathan’s or Hebrew National only, thankyouverymuch) - so long as you all stop calling anything that is prepared from a dead cow “barbecue”. “Barbecue” is pulled pork, period. And it exists in its true form only east of Goldsboro, North Carolina and south of Moncks Crossing, South Carolina.
I’ve put ketchup on fish sticks, when I was out of both tartar sauce and mayonnaise. Granted, it’s not a first choice, but it’s better than eating them dry.
The more sardines that are placed in a can, the greater the profit as sardine oil costs more than the sardines. Not sure about the cost of tomato sauce in a sardine can.
Just to be clear to everyone who seems to think otherwise. *I know the difference between tomatoes and ketchup. * I really don’t need to have it explained.
Not so fast davidm. If you had to ask why ketchup is nix (Hey, you started his thread) and tomatoes are OK on a dog, (resting peacefully on a poppy seed bun) then you do not know the difference.
:eek: